Effects of harvest maturity coupled with various drying methods on the quality and aroma composition of gray jujube powder

This study aimed to explore the impact of different harvest maturity stages (white, semi-ripe, and fully ripe) and various drying methods [freeze drying (FD), freeze drying followed by heat pump drying, and FD followed by far-infrared drying (FD-FID)] on the quality and aroma profile of gray jujube powder. The results demonstrated that both the harvest maturity stage and drying methods significantly ( P  < 0.05) influenced the physical properties, chemical composition, and aroma profile of gray jujube powder. Notably, the combination of semi-ripe stage and FD-FID method effectively reduced browning while improving solubility, hygroscopicity, and antioxidant activity of the jujube powder, contributing to the overall enhancement of product quality. In addition, gas chromatography–mass spectrometry analysis of volatile compounds of gray jujube powder revealed differences in aroma profiles across maturity stages and drying methods. This study provides insights into how harvest timing and drying strategies can be synergistically optimized to improve the quality and aroma profile of gray jujube powder, offering a theoretical foundation and practical guidance for industrial processing.